Canned Peaches or Pears
Ingredients
Directions
Prepare the fruit
Halve and core the fruit, sweeten as you would.
Let the fruit and sugar stand until the sugar is dissolved (use no water).
Cook and can
Place the mixture on the stove in a porcelain kettle and keep at boiling point long enough to heat it through. Heat until the air is expelled.
Prepare all berries, cherries, plums, etc., in this manner.
Follow the directions for canning in glass jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar
- Sweetens the fruit and draws out juice as it dissolves, so no added water is needed.
- Fruit
- Provides the main flavor and body of the preserve once heated and canned.
The step that matters
Heating the fruit and sugar until it is hot through. The mixture must reach and hold boiling point long enough to heat through. This drives out air and helps the fruit keep safely in sealed jars.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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